Potato Street Tacos
Jalapeño Pinto Beans
Wine Recommendation
Stella Rosa Pineapple Chili White Wine
Ingredients
- 2 lb baby red potatoes, quartered
- 1 Tbsp olive oil
- 1 Tbsp nutritional yeast
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 12 soft taco size corn tortillas
- 1 cup refrigerated salsa
- ½ cup chopped fresh cilantro
- 2 avocados, diced
Instructions
- Preheat oven to 450°F. Place potatoes on a large rimmed baking sheet; toss with oil, nutritional yeast, cumin, chili powder, salt, and pepper.
- Bake 20 to 25 minutes or until potatoes are browned, stirring halfway through baking.
- Heat tortillas according to package directions. Divide potatoes among tortillas; top with salsa, cilantro, and avocado.
Side Dish Ingredients
- 1 onion, diced
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp olive oil
- 2 (16-oz) cans low sodium pinto beans, rinsed and drained
- 2 Tbsp lime juice
Side Dish Instructions
- Cook onion and jalapeño pepper in hot oil in a large skillet over medium heat 5 to 7 minutes or until onion is tender.
- Stir in beans and lime juice. Cook 2 minutes or until thoroughly heated. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
431
|
145
|
576
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 15 | 7 | 22 |
| Carb (g) | 61 | 23 | 84 |
| Fiber (g) | 10 | 9 | 19 |
| Sodium (mg) | 754 | 99 | 853 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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